Streusel-Topped Key Lime Squares

Streusel-Topped Key Lime Squares Recipe
Randy Mayor
If you can't find key limes, you can use regular Persian limes, but the squares won't be quite as tart.

Yield:

16 servings (serving size: 1 square)

Recipe from

Cooking Light

Nutritional Information

Calories 121
Caloriesfromfat 29 %
Fat 3.9 g
Satfat 1.7 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 2.2 g
Carbohydrate 19.9 g
Fiber 0.3 g
Cholesterol 47 mg
Iron 0.6 mg
Sodium 93 mg
Calcium 21 mg

Ingredients

1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon grated lime rind
1/8 teaspoon salt
1/8 teaspoon lemon extract
1 cup all-purpose flour
Cooking spray
2/3 cup granulated sugar
3 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup fresh key lime juice
3 large eggs
1 tablespoon powdered sugar

Preparation

Preheat oven to 350°.

Place first 5 ingredients in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to butter mixture, beating at low speed until mixture resembles coarse meal. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2/3 cup flour mixture aside. Bake at 350° for 12 minutes or until just beginning to brown.

3. Combine 2/3 cup sugar, 3 tablespoons flour, baking powder, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add lime juice and eggs, stirring with a whisk until smooth. Pour mixture over crust. Bake at 350° for 12 minutes. Remove pan from oven (do not turn oven off); sprinkle remaining 2/3 cup flour mixture evenly over egg mixture. Bake an additional 8 to 10 minutes or until set. Remove from oven; cool in pan on a wire rack. Sprinkle evenly with powdered sugar.

Ann Taylor Pittman,

Cooking Light

June 2005
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